Katie Quinn Davies wholesome walnut bread makes a superb accompaniment to winter soups.
- Preheat the oven to 200°C. Combine sugar, yeast and 1/2 cup (125ml) lukewarm water in a large bowl. Cover and stand for 10-12 minutes until frothy.
- Stir in oil and another 2/3 cup (165ml) warm water. Add flours, wheatgerm, nuts, 1 tablespoon chia seeds and 1 teaspoon salt, then stir to combine. Use your hands to form into a dough. Turn out onto a floured benchtop and knead for 5 minutes or until smooth. (Alternatively, use a mixer fitted with a dough hook.) Place in a clean bowl, cover with plastic wrap and set aside in a warm place for 2 hours or until doubled in size. Knock back dough, halve, then shape into two baguettes. Cut three 1cm-deep slits on an angle on top of each baguette. Brush tops with butter and scatter over remaining 2 teaspoons chia seeds.
- Place on a floured baking tray, then bake for 35-40 minutes until golden and base sounds hollow when tapped. Cool slightly, then serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set